Famous Indian One pot meal cooked with spices coated cauliflower. Rich and flavorful 🙂 It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties

To be honest, it does take time to cook biryani than many easy 10 minutes food. I even don’t like to post time consuming recipes but it is so tasty that I could not resist myself not posting it. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you are tasting leftover food! Awesome right?

I usually made a lot of biryani’s both meat and vegetarian. I have more than 10 biryani recipes in my website which surely elaborates that I am a biryani lover. This one was just made for me. No special occasion or anything. I totally loved it! I have a biryani collection recipes on my website with all biryani recipes.

Grind the Onions, cashews, fennel seeds, poppy seeds, cumin seeds,green chillies, garlic and ginger into a smooth paste using as little water as possible. Set aside.

Grind the tomato, mint and coriander into a smooth paste. Set aside.

Wash the rice and soak in water for twenty minutes.

Boil the water and add the cauliflower florets with little salt. Boil for 4 minutes and not more than that. Drain, wash with cold water and keep it aside.

(Optional)Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains.

Cooking:

Take a big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice. add the a tsp of ghee on top and mix a bit for them not to stick.

Take another big wide pan, add half & half oil and ghee in medium heat, and add the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, saute for a minute. Add the blended onion paste, and fry for few minutes in medium flame. It completely needs to get sauteed well around 5-7 minutes till the raw smell leaves. (Vegans use oil instead of ghee)

Then to it add the blended tomato paste with turmeric powder and saute well. Add the red chilli powder, biryani powder and sauté them well till they ooze out little oil.

Add the cauliflower and sauté well. Cook for 5 minutes till they mix up well and get little roasted.

Now, the layering starts. To the sautéed cauliflowers, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions (optional), ghee, mint, coriander leaves and saffron dissolved in milk (optional).

Cover the pan with a tight lid or foil with some heavy weight like mortar and pestle on top, keep it in medium flame for 10 minutes and then keep it in low flame. Keep an open pan (like a dosa or crepe pan, place the biryani pan on top of it and cook it for 30 minutes)

Squeeze some lemon and switch off. Mix and serve hot!

Notes

1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 2 tsp instead of 1 tsp)3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.4. Vegans can leave the ghee

Another quick 10 minute sandwich for breakfast 🙂 . Do not skip breakfast!

You think you don’t have enough time to make Breakfast? Most of our mornings goes by rushing that we tend to skip Breakfast.

This is one of my favorite sandwiches and I made a mini one with it. My sister loves paneer and I made this for her :)! Easy, quick and tasty one. Takes about 10 minutes to get ready and are super fresh and delicious. Bored with your toast? Spread this delicious homemade paneer tofu mix sauce on your bread and enjoy! This bread toast is easy to fix up with less effort for kids. You can sandwich them between tortilla or roti/naan .

You can even make this as full sandwich rather than mini sandwiches. We can even have this as an appetizer, snack, pot luck party dish. Sanwiches always in my favorite food list for my mornings. If I am bored with oats, I just go and make my own spread sandwich :)!

Add capsicum and sauté for a minute, then add chilli powder, garam masala powder, tomato sauce and salt. I would give a quick stir, it should not be too dry or too saucy.

Then add corn and paneer/tofu crumble. Mix well.

Cook for a minute, garnish with coriander leaves and switch off.

Toast the bread (with little butter or plain) on both sides. Chop the sides, cut them into mini sizes, Spread the filling on the top side, chop and squeeze some lime juice to garnish. Close the sandwich and fix a tooth pick to it.

Notes

1. I used frozen corn, you can use fresh corn , boil for few minutes, dry and keep it.2. Replace corn with any veggies like peas or carrot.

Classic north Indian dish bursting with flavours, healthy and comforting. All in a single bowl.This is a combination of three lentils – Mung Lentils, Pigeon pea lentils and Bengal gram.

Trevti means three. So this recipe is basically with any three dal recipes. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week atleast. I usually make them on a weekday because it just atkes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want. the idea is to make using three dal/lentils. There are different types of dal like garlic dal, 5 dal-pancharatna dal, peanut surati dal,khatti meethi dal,spinach dal and so on.

Pressure-cook the lentils for 8 whistles till you get a mashable smooth consistency.

When it’s pressure-cooked, open the cooker and check if the consistency is ok. If not mash it, add little water and boil for two minutes. Or leave it.

Heat ghee/oil in a pan. Ghee gives great flavors to dal but. Sometimes I use oil too. Temper it with mustard seeds and wait till it crackles. Then add cumin seeds,asafetida, red chillies till they change color. Now add chopped garlic, ginger and tomato. Sauté them till they are free from raw flavor and mushy.

This is one of my favorite open faced sandwiches. Easy, Quick and tasty one. Takes about 10 minutes to get ready and are super fresh and delicious. Bored with your toast? Spread this delicious homemade vegetables sauce on your bread and enjoy!

I have had this bread toast in India in a bakery called “Iyengar bakery”. If you have tried this in that bakery, you will surely say how tasty it is. I got a lot of request for sandwich recipes. It is just I try lot of sandwiches recipes in the morning but never take pictures as they have become a day to day morning routine. I mainly did this recipe as I wanted to make in pan rather than sandwich makers. You can keep this as open sandwiches or closed sandwiches. I left it as open sandwich to remind me the bakery sandwich. Do not add water to the vegetables and make it mushy, the vegetables should be crunchy in this. I still remember, my dad used to get this sandwich from a bakery when I was doing my third grade in Madurai. My sister was in sixth grade only, but still she used to get me this after school for me with her pocket money 🙂 ! This bread toast is easy to fix up with less effort for kids. I made this on a weekend with some avocado and banana coffee milkshake.

Baby Corn Makhani is a great side dish for rotis and mild pulao or jeera rice. Baby corn is a wonderful crunchy vegetable and easily gets blended with any masala. I usually make baby corn Manchurian or baby corn fry. But this time I wanted to make baby corn gravy with no frying. Makhani gravy is usally made up of pureed tomatoes, ginger, garlic, red chilli powder and cream.

I made this with a simple roti, jeera rice and cucumber raita. Generally, baby corn is cooked or par boiled before using in any dish. But I used a can one, eve n otherwise I just wash and cook it without boiling. That crunchy texture gives great taste to the dish. If you prefer your baby corn more cooked and softer, I’d recommend cooking it in a pot of boiling water until soft before adding to the gravy.

I usually love baby corn in my pizza. And baby corn is a good source of folate or folic acid. It is rich in proteins, vitamins and iron. I used to make baby corn capsicum masala or baby corn peas masala. But after doing my paneer makhanwala, I got inspired and did this recipe.

You can always taste the ingredients a bit if you don’t have that specific ingredient at home. You can do this recipe with tofu,chicken,potato instead of baby corn. Never be afraid to try new flavors in your cooking. I always believe in that.

1. You can use julienne ginger to garnish as well.2. Close the lid when you add baby corn and water at the end as it will splash out some gravy outside as it boils.3. You can also fry baby corn in butter/oil before you add them.